4 cups frozen corn, defrosted
1 small jalapeno, seeded and finely diced
4 Tbs mayonnaise
1 clove garlic, minced
1/4 cup cilantro, chopped
2 Tbs lime juice
1/4 cup cotija, or feta cheese, crumbled
chili powder to taste
1 avocado, diced
1) Melt the butter in a large pan over medium-high heat.
2) Add the corn, toss and let it sit. Cook until charred, mix it up and let it char again, about 6-10 minutes.
3) Add the jalapeno and saute for one minute. Remove from heat.
4) Add to a large bowl and mix with all other ingredients. Serve warm or at room temperature.
Review: Unfortunately, cotija was not to be found at either Trader Joe's or Whole Foods, where we typically shop. And, I stopped in at A&P today, but totally forgot to look for cotija. So I made it with feta, which is super tasty. This had an amazing tang, between the mayo, feta and lime juice. However, it wasn't over-powering and was an amazing little dish. Little, because it makes two servings if it's your main dish. I think I made a side dish recipe again . . .
a good view of the charring (could be more, but I'm impatient):
the salad:
Adapted from:
http://www.closetcooking.com/2012/08/esquites-mexican-corn-salad.html
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